Lemon Soufflé (Individual)

There is something unforgettable about a soufflé. A magical blending of eggs, air, and acid.

2 Tbsp. unsalted butter
½ cup sugar, plus more for moulds
3 Tbsp. all-purpose flour, unbleached
2 Tbsp. lemon zest, freshly grated
8 eggs, separated
1 egg white
1 cup milk
½ cup lemon juice, freshly squeezed

Garnish:
confectioners’ sugar

Heat oven to 375°F (190°C/170°C fan, Gas Mark 5). Grease 8 (6 oz) ramekins and then coat with sugar, tapping out excess; set aside on a baking sheet.

Whisk together ¼ cup sugar, flour, zest, and egg yolks in a 2 qt saucepan; add milk and stir until smooth. Place pan over medium heat; cook, stirring often, until thickened, about 12 minutes. Pour through a fine strainer into a large bowl; stir in butter and juice.

Place egg whites in a bowl; whisk until soft peaks form. Add remaining sugar; beat until firm peaks form. Add 1⁄3 of the whites to lemon mixture; stir until smooth. Add remaining whites; fold until combined.

Divide batter among ramekins; bake until risen and golden brown, about 18 minutes.
Immediately transfer to serving plates, and dust with confectioners’ sugar.

Makes 8 servings.